Description
These rhubarb muffins are moist, flavorful, and a perfect way to use up fresh rhubarb. They’re quick to make and great for breakfast or a snack!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
- 2 cups fresh rhubarb, chopped into 1/2-inch pieces
- 1/4 cup granulated sugar, for topping (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together the sugar and softened butter until light and fluffy.
- Beat in the egg and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Gently fold in the chopped rhubarb.
- Fill the muffin cups about 2/3 full.
- If desired, sprinkle the tops of the muffins with the extra 1/4 cup sugar.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a sweeter muffin, you can increase the sugar to taste.
- If you don’t have buttermilk, you can make a substitute by adding 1 teaspoon of white vinegar or lemon juice to a measuring cup, then filling the rest of the cup with milk to reach 3/4 cup, let it sit for 5 minutes.
- These muffins are best enjoyed the day they are made, but can be stored in an airtight container at room temperature for up to 2 days.
- Prep Time: PT15M
- Cook Time: PT20M
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 25g
- Fat: 10g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g